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Bacon-Cheese Topped Chicken Recipe

Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites.
-Melanie Kennedy
Battle Ground, Washington

TOTAL TIME: Prep: 40 min. + marinating Bake: 20 min.YIELD:4 servings

Ingredients

1/2 cup Dijon mustard

1/2 cup honey

4-1/2 teaspoons canola oil, divided

1/2 teaspoon lemon juice

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

Dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

8 bacon strips, partially cooked

2 teaspoons minced fresh parsley

Directions

1.In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

2. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

3. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.